In a large pot, cook the ground beef, Italian sausage, onion, and garlic over medium heat until well browned. Drain any excess fat.

Stir in the crushed tomatoes, tomato paste, tomato sauce, and water. Add the sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.

Simmer, covered, for about 1 ½ hours, stirring occasionally.

Combine the ricotta cheese, egg, salt, pepper, and parsley in a mixing bowl. Mix well.

Cook the lasagna noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Preheat your oven to 375°F (190°C).

Spread 1 cup of meat sauce on the bottom of a 9×13-inch baking dish.

Arrange 3 lasagna noodles lengthwise over the meat sauce.

Spread one-third of the ricotta cheese mixture over the noodles. Top with a third mozzarella cheese and ¼ cup of Parmesan cheese.

Repeat the layers two more times, starting with the meat sauce and ending with a final layer of mozzarella and Parmesan cheese on top.

Cover with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden and the sauce is bubbling.

Let the lasagna cool for 15 minutes before serving.